white asparagus with hollandaise and garden chervil

SERVES 6 680g (2 large bunches) white asparagus Sea salt flakes 1 tablespoon unsalted butter Freshly ground white pepper 1 recipe Sauce Hollandaise, warm Small handful of fresh chervil leaves, for garnish

1 Peel the white asparagus, then use your hands to snap off the tough ends. Using a paring knife, cut the bottoms on an angle, making a clean edge.

2 Bring a large pot of salted water to the boil and fill a bowl with ice and water.

3 Add the asparagus to the boiling water and blanch until tender, 6—10 minutes, depending on the size. The asparagus is done when you can put the tip of a paring knife into a spear and it’s tender. Immediately plunge the asparagus into the ice water to stop the cooking. Once the asparagus is cool, set the spears on a clean kitchen towel to drain.

4 In a medium sauté pan, melt the butter over medium heat. Add the asparagus and sauté until the spears are warmed through and the butter is nutty brown, about 5 minutes. Season with salt and pepper. Place the asparagus on warm plates, drizzle with the warm hollandaise, and garnish with the chervil.